![A fresh stack of homemade blueberry pancakes, topped with butter, syrup, and being held on a plate by Gemma Stafford.](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 2048 1365"></svg>)
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Hi Bold Bakers!
While I absolutely love my Banana Pancake recipe, and my Flourless Oat Pancakes were a huge hit in my home, there is nothing I adore more than blueberry pancakes!
Blueberries are a super special ingredient. When blueberry season starts peaking its head out after a long winter, there’s nothing I want to make more than these incredibly fluffy homemade blueberry pancakes. When in season, these berries have almost a floral flavor — they really are one of mother nature’s treasures.
Just thinking about these blueberry buttermilk pancakes soaked in butter and maple syrup is making me think I should whip up a batch before I finish this post!
What Are Blueberry Pancakes?
Blueberry pancakes are hands down, my favorite form of pancake. These blueberry pancakes are made with buttermilk (don’t worry if you don’t have any, you can always make your own here), which makes them incredibly fluffy. I pile in a lot of blueberries, and when they cook they are bursting with flavor!
It’s also a great way to say you had fruit for breakfast. No one needs to know it was served inside a pancake.
![Gemma Stafford holding a stack of her Homemade Blueberry Pancakes recipe.](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 640 960"></svg> "Homemade Blueberry Pancakes, stacked high and ready to eat.")
Why Blueberries?
Okay, so by now you can probably tell I am a little obsessed with blueberries. Why? They’re sweet, they’re juicy, and once they’re baked they pack a big punch of flavor. What’s not to like?
What You Need To Make Blueberry Pancakes
Before you go foraging for berries, make sure you have these tools in your kitchen:
How To Make Blueberry Pancakes
Don’t worry — this recipe is berry easy. Here are the basic steps. (And don’t forget to get the full recipe with measurements, down below.)
- In a large bowl, mix together dry ingredients — flour, baking powder, soda, sugar, and salt.
- In a separate measuring jug, whisk together buttermilk, eggs, and vanilla extract.
- Add the wet ingredients to the dry and lightly mix. Do NOT overmix.
- Fold in cooled melted butter and blueberries and stir.
- Spoon a spoonful of batter onto a pre-heated non-stick frying pan or griddle over medium/low heat.
- Cook for around 4 minutes, until you see bubbles forming on top of the pancake. Flip, and cook for another 1-2 minutes.
- Enjoy straight from the pan with a pat of butter and maple syrup!
Gemma’s Pro Chef Tips For Making Blueberry Pancakes
- Buttermilk is what will make your pancakes irresistibly fluffy. If you do not have buttermilk, you can make your own here!
- Melt your butter ahead of time so it has time to cool before you add it into your mix.
- A non-stick pan will help you get that beautiful even brown coloring on the outside of your pancake.
- Cook as soon as your batter is mixed. If left too long, the raising agents will de-activate and you’ll end up with flat pancakes.
How To Store Blueberry Pancakes
Blueberry pancakes should be eaten as soon as they’re made! But they also keep well if frozen for up to 4 weeks. To freeze, lay flat on a tray and put them in the freezer. Once they are frozen, stack them and transfer to a freezer bag.
To reheat, simply defrost them to room temperature for 30 minutes then pop into the microwave!
Make More Pancakes
And don’t forget to buy my Bigger Bolder Baking cookbook!
Full (and printable) recipe below!